It’s tricky to make sorbet, the dairy-deprived reject of the ice cream parlour, truly craveable. At Ed’s Real Scoop, the secret ingredient is booze. Churnmaster Allan Bellissimo makes syrup with a bottle of Lindeman’s shiraz cabernet (“It’s cheap but not the cheapest,” he says), because of its currant and cherry flavours. He blends it with puréed pears, oranges, lemons and blackcurrants until the flavours are as concentrated as homemade jam. After a 10-minute whirl in the ice cream machine, the crimson compote is smooth and tart with a yeasty tang from the wine. And like all good sangria, it’ll have you ordering a second round. $3–$5.25. 2224 Queen St. E., 416-699-6100.